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Holiday Inspiration, Recipes

Rosemary Cranberry Fizz Cocktail

Happy December!

I am beyond excited that we are finally in the month of December! As you all know the holidays are my FAVORITE time of the year. I always have the most wonderful memories of how we have spent the holidays whether it’s at our cabin in Montana, traveling to Durango to see the in-laws or taking a spur the moment trip to Europe, I am the most happiest as long as I am with my husband :) This year our plans are still up in the air however I have decided to make every day of this month a day getting into the holiday spirit! Whether it’s baking yummy holiday goodies, decorating for Christmas, shopping for presents (check out my holiday shop here), or drinking a delicious holiday cocktail, I am in FULL Christmas mode and hope you will join me too!

This Friday evening try out this delicious Rosemary Cranberry Fizz champagne cocktail. It’s SO delicious and the perfect libation to drink by the fire while watching holiday movies!


Rosemary Cranberry Fizz

INGREDIENTS

  • 1 1/2 cup water
  • sprig of rosemary
  • 1/2 cup sugar
  • 2 oz vodka
  • .75 oz grenadine
  • Prosecco

DIRECTIONS

  1. Heat water and sugar to boiling. Add rosemary sprig to water and let steep 10 minutes. Discard rosemary sprig.
  2. Mix together vodka, 2 oz. Rosemary syrup and grenadine.
  3. Top with Prosecco and garnish with sprigs of fresh rosemary.

SHOP CHAMPAGNE FLUTES

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3 Comments

  • Reply Susan Chad

    Looks delicious! Definitely going to try this recipe! Thanks for sharing.

    December 1, 2017 at 5:45 pm
  • Reply Elizabeth

    Hey Katlin! Do I boil the seltzer water? How much do I put in each drink? Thanks!

    December 30, 2017 at 6:38 pm
    • Reply The Every Hostess

      Hi Elizabeth! I just notice the mistake and am so incredibly sorry! You boil water, sugar and let the rosemary seep to create a rosemary infused simple syrup. Then you add about 1-2 oz to the mixture (if you are making 1). Hope this helps! So sorry again!

      Happy Holidays!

      January 3, 2018 at 3:30 pm

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